Parsnip and Collard Greens Soup
The nutty sweet flavor of the parsnip has a depth unattained by the humble potato, and it also acts as a perfect building block for a glorious soup. (Photograph
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Cooking tools:
- Blender
- Pot
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 5 firm large parsnips, peeled
- 3 packets (9 oz.) of frozen collard greens or spinach
- 8 cups water
- ½ stick butter
- 6 cloves garlic, peeled and minced
- 1 large onion, chopped fine
- 1 level teaspoon ground nutmeg
- salt
- freshly cracked pepper
- 1 bay leaf, dried or fresh
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